Grilled Whole Branzino with Chermoula

FreshAIG Quick Facts

• Species: Branzino (Seabass)
• Total Time: 35 minutes
• Diet Type: Gluten-Free, Low-Carb, Paleo

Preparation Method: Grill

Serves: 2-4 people

Ingredients

• 2 whole branzino (about 1-1.5 lbs each), cleaned and scaled
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1 lemon, sliced, plus extra wedges for serving
• For the Chermoula:
• 1 cup fresh cilantro leaves, packed
• 1 cup fresh flat-leaf parsley, packed
• 3 cloves garlic, peeled
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 cup fresh lemon juice
• 1/2 cup extra-virgin olive oil

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Make sure the grates are clean and well-oiled to prevent sticking.
2. Prepare the chermoula by combining the cilantro, parsley, garlic, cumin, coriander, paprika, and lemon juice in a food processor. Pulse until finely chopped. With the motor running, slowly drizzle in the extra-virgin olive oil until a smooth sauce forms. Set aside.
3. Pat the whole branzino dry with paper towels. Score the skin of the fish 3-4 times on each side. Rub the outside and inside cavity of each fish with olive oil, then season generously with salt and pepper.
4. Stuff the cavity of each fish with the lemon slices.
5. Place the branzino on the preheated grill. Cook undisturbed for about 5-7 minutes per side, or until the skin is blistered and crisp, and the flesh flakes easily with a fork (internal temperature should reach 145°F).
6. Carefully transfer the grilled fish to a serving platter. Drizzle generously with the prepared chermoula sauce and serve immediately with extra lemon wedges.